Char Siu Pork

Name: Char Siu Pork
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Cuisine: Chinese
Ingredients: 2 tsp garlic powder; 1.5 tsp Chinese five spice; ¼ tsp white pepper; 3 tbsp low sodium soy sauce light or all-purpose; 5 tbsp (50g) light brown sugar; 3 tbsp hoisin sauce; 2 tbsp rice wine shaoxing; 1/4-1/2 tsp red food gel optional; 1 kg (2.2lbs) boneless, rindless, pork shoulder joint; 2 tbsp hoisin sauce; 2 tbsp honey; 2 tbsp water

By:

Thomas

Published:

October 9, 2026

[grow_share_buttons]

Jump to Recipe·Leave a Review

Char Siu Pork might just become your new favorite dish. This tender, flavorful Chinese barbecue pork is characterized by its glossy red exterior and sweet-savory marinade. Each slice brings a delightful burst of flavors, perfectly balanced by a hint of spice and deep umami. Traditionally served with rice or noodles, it’s the ultimate comfort food that promises to impress at any gathering or family dinner. When I first tried it at a local restaurant, the taste lingered in my memory, as I craved that tender meat paired with jasmine rice for days.

What’s fantastic about this Char Siu Pork recipe is how accessible it is! With a handful of simple ingredients, you can create a restaurant-quality dish at home. It’s a wonderful solution for those who love to entertain or simply want to enjoy a cozy night in with a delicious meal. This easy-to-follow recipe will have your kitchen smelling heavenly and leave everyone asking for seconds. Let’s roll up our sleeves and get started!

Why You’ll Love This Recipe

Simple & Quick: With less than 30 minutes of active cooking time, you’ll have a feast ready in no time!
Irresistible Flavor: The combination of garlic, hoisin, and five spice creates a symphony of taste in every bite.
Eye-Catching Appeal: The deep crimson color and shiny glaze look incredible on any plate.
Flexible Serving: Perfect for dinner, meal prep, or even a special occasion feast.
Diet-Friendly Options: Easily gluten-free by using gluten-free soy sauce without sacrificing flavor.

Ingredients You’ll Need

2 tsp garlic powder: Adds depth and a warm aroma to the marinade.
1.5 tsp Chinese five spice: A fragrant spice blend that creates authentic flavor.
¼ tsp white pepper: Enhances the dish’s warmth without overpowering it.
3 tbsp low sodium soy sauce (light or all-purpose): Provides umami and saltiness; low sodium keeps it balanced.
5 tbsp light brown sugar (50g): This sweetens the marinade and helps with caramelization.
3 tbsp hoisin sauce: Offers a sweet and tangy flavor essential to Char Siu.
2 tbsp rice wine (Shaoxing): Used in traditional recipes for its distinctive taste.
1/4-1/2 tsp red food gel (optional): Gives the pork an appealing reddish hue; adjust to your preference.
1 kg (2.2 lbs) boneless, rindless pork shoulder joint: The star ingredient that remains juicy and tender.
2 tbsp hoisin sauce: For basting and enhancing that glossy finish.
2 tbsp honey: Adds richness and helps create that beautiful glaze.
2 tbsp water: Thins the basting mixture for easier application.

How to Make Char Siu Pork

Prepare the Marinade: In a large bowl, mix the garlic powder, Chinese five spice, white pepper, low sodium soy sauce, light brown sugar, hoisin sauce, rice wine, and optional red food gel until well blended.
Cut the Pork: Slice the pork shoulder into 4 or 5 pieces, each roughly the size of a 250g (½ pound) block of butter, ensuring you cut along the grain.
Tenderize the Pork: Using a fork, jab the pork pieces all over to tenderize them and allow the marinade to penetrate effectively.
Marinate the Pork: Add the pork to the marinade and coat thoroughly. You can use gloves or tongs to avoid staining your fingers. Cover the bowl with clingfilm and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
Preheat the Oven: An hour before cooking, take the pork out of the refrigerator to bring it closer to room temperature. Preheat your oven to 190°C (375°F) and line a baking tray with foil, placing a wire rack inside.
Preparing the Baking Tray: Pour 240ml (1 cup) of boiling water into the bottom of the tray, creating a steamy environment that keeps the pork juicy.
Initial Baking: Place the pork pieces on the wire rack and bake for 15 minutes.
First Basting: Combine 2 tbsp hoisin sauce, 2 tbsp honey, and 2 tbsp water for the basting mixture. After baking for 15 minutes, brush the pork with about a third of the baste, then return it to the oven for another 15 minutes.
Second Basting: Brush the pork with half of the remaining baste and bake for another 15 minutes.
Final Caramelization: To achieve that alluring char, brush on the remaining baste and turn up the oven to 230°C (450°F). Bake for a final 10 minutes or place it under a broiler for 2-3 minutes, turning if needed for even charring.
Rest and Slice: Once done, allow the pork to rest for 10 minutes before slicing—this step is crucial for juicy meat!

Storing & Reheating

To store leftover Char Siu Pork, allow it to cool to room temperature before wrapping it tightly in plastic wrap or placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, wrap individual pieces in plastic and store them in an airtight bag for up to three months. Reheat in the oven at 160°C (320°F) for about 10-15 minutes, or until warmed through. Keep in mind that texture may change slightly, but a quick brush of hoisin sauce can refresh the flavor and moisture.

Chef’s Helpful Tips

Avoid over-marinating the pork, as it can lead to excessive saltiness. Stick to the recommended time for the best results.
Let the pork reach room temperature before baking to ensure even cooking.
If the pork starts to darken too quickly, you can cover it loosely with foil to prevent burning.
For texture, allow the pork to rest after cooking; this helps lock in the juices for a more tender bite.
If you’re feeling adventurous, try adding chili flakes or Sriracha to the marinade for a spicy kick!

With this Char Siu Pork recipe in your back pocket, you’ll be well-equipped to create a stunning meal that’s sure to wow anyone at your dinner table. The combination of sweet and savory flavors, paired with that fantastic char, makes each bite an experience in itself. Don’t hesitate to experiment a little; cooking is as much about personal touch as it is about the recipe!

Recipe FAQs

What cut of pork is best for Char Siu?

The best cut for Char Siu is the boneless, rindless pork shoulder. It has just the right amount of fat, ensuring it stays juicy and tender during cooking. Avoid using lean cuts like pork loin, as they can dry out.

Can I use a slow cooker for this recipe?

Absolutely! While this recipe is designed for the oven, you can adapt it for a slow cooker. Marinate the pork as directed, then place it in the slow cooker on low for 6-8 hours or until tender. For a crispy finish, you could broil it briefly afterward.

How can I make this recipe gluten-free?

To make Char Siu Pork gluten-free, simply substitute regular soy sauce with gluten-free soy sauce or tamari. Ensure all sauces used, like hoisin sauce, are also gluten-free.

How do I know when the pork is done cooking?

The best way to check for doneness is with a meat thermometer. The internal temperature for well-cooked pork should be at least 145°F (63°C). Remember to allow your pork to rest, as it will continue cooking slightly after being removed from the oven.